We got our first batch of All-Goat Breakfast Sausage back from the butcher and it was time to taste them side-by-side with pork sausage using the same recipe. The links are about the size of your finger and stuffed in collagen casings so our customers who don't eat pork can also enjoy them.
The first noticeable difference is the leanness of the goat sausage compared to the pork. Goat meat is actually leaner than skinless chicken breast, but contains the same amount of protein as pork. However, fat = flavor so we were hoping for something just as tasty.
The links were cooked in identical pans with similar flame settings.
However, the pork sausages cooked much more quickly than the goat and had to be removed from the heat almost a full two minutes prior to the goat sausage cooking the whole way through. The goat sausage did not form as crispy a 'skin' as the pork, but they still browned up quite nicely.
For me, a breakfast sausage tasting isn't complete without some farm fresh eggs and toast. When it came down to the tasting, the sausages had similar flavors, but the consistency was different. The pork sausage was more moist compared to the goat which could have easily been mistaken for beef or venison. Both were delicious!
We got our first batch of All-Goat Breakfast Sausage back from the butcher and it was time to taste them side-by-side with pork sausage using the same recipe. The links are about the size of your finger and stuffed in collagen casings so our customers who don't eat pork can also enjoy them.
The first noticeable difference is the leanness of the goat sausage compared to the pork. Goat meat is actually leaner than skinless chicken breast, but contains the same amount of protein as pork. However, fat = flavor so we were hoping for something just as tasty. 
The links were cooked in identical pans with similar flame settings.
However, the pork sausages cooked much more quickly than the goat and had to be removed from the heat almost a full two minutes prior to the goat sausage cooking the whole way through. The goat sausage did not form as crispy a 'skin' as the pork, but they still browned up quite nicely. 
For me, a breakfast sausage tasting isn't complete without some farm fresh eggs and toast. When it came down to the tasting, the sausages had similar flavors, but the consistency was different. The pork sausage was more moist compared to the goat which could have easily been mistaken for beef or venison. Both were delicious!
Mmm - goat sausage! Sounds delicious.
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